摘要
利用紫外分光光度计、X射线衍射仪和差示扫描量热仪(DSC)对棕榈酸、油酸与糯米淀粉复合物的性质进行测定。结果表明:棕榈酸和油酸均可与糯米淀粉形成复合物,且棕榈酸比油酸更易于与糯米淀粉复合。随着棕榈酸、油酸用量的增大,复合物形成量增多,糯米淀粉的吸光度显著降低;DSC分析表明:添加油酸使糯米淀粉的起始糊化温度、峰值温度以及糊化焓减小,而棕榈酸与糯米淀粉复合物的糊化焓随油脂添加量增加而显著增大。
This study was designed to evaluate the effects of palmitic acid and oleic acid on thermal properties ofwaxy rice starch. Waxy rice starch and its complexes with palmitic acid and oleic acid were characterized by UVspectroscopy, X-ray diffractometry and differential scanning calorimetry （DSC）. The results showed that palmitic andoleic acid could form complexes with waxy rice starch. Palmitic acid preferentially integrated with waxy rice starchwhen compared with oleic acid. In the presence of larger amounts of palmitic acid and oleic acid, their complexes withwaxy rice starch were formed in higher quantities, with significantly reduced absorbance. DSC studies suggested adecrease in the onset temperature, peak temperature and gelatinization enthalpy of waxy rice starch in presence of oleicacid, but a significant increase in the gelatinization enthalpy waxy rice starch/palmitic acid complex with increasingaddition of palmitic acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期20-23,共4页
Food Science
基金
国家自然科学基金项目(31071598
31101341)
"十二五"国家科技支撑计划项目(2012BAD37B06-06)
关键词
糯米淀粉
脂肪酸
吸光度
糊化焓
waxy rice starch
fatty acids
absorbance
gelatinization enthalpy
